The Purloined Recipe

Serves 4

Vary the sauce with any tender herbs you have on hand.

3 shallots, minced (about 1/4 cup)
1 teaspoon coarse salt, plus more for seasoning
6 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 cups packed mixed fresh herbs, such as mint, flat-leaf parsley, tarragon and Basil, finely chopped
¼ cup snipped fresh fennel fronds, finely chopped
Freshly ground pepper
¾ pound spaghetti or other pasta

1. Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
2. Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef’s knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.
3. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.

Recipes By Ingredient, The Recipes, basil, eggplant, entrees, mint, onions, parsley, pasta, sauces

from Hallie Harron

Serves 4

Tians are traditional rustic provincial casserole dishes that are oven proof and pretty enough to bring right to the table. A regular oval gratin or casserole is also just fine for this. The eggplant technique, given to me by author Mary Evans was need to salt it and saves lots of time and oil that usually goes into frying. The mild eggplant devours the flavor from the sauce and is soft, succulent and delicious.

1 medium eggplant, about 1 lb, sliced ¼-inch thick
2 Tbs. olive oil
1 medium fennel bulb, trimmed and thinly sliced
1 large onion, chopped
2 garlic cloves, minced
Sea salt and freshly ground pepper
3 large tomatoes, cored and roughly chopped
1 cup fresh basil, chopped
3 ozs fresh mozzarella, hand shredded
4 eggs, beaten
½ cup pitted Kalamata olives

Heat oven to 375 degrees. Oil an 10-inch oval tian, gratin or oven-proof skillet. Heat a large pot of salted water to boiling. Place eggplant slices in water and boil for 5 minutes. Remove with tongs to a paper towel and pat dry.

In a large skillet, heat olive oil over medium. Add fennel, onion, garlic and season with salt and pepper. Sauté for 5 minutes or until onion has softened. Add tomatoes and cook for 7-8 minutes. The tomatoes will give off their juice and the liquid will have evaporated. Stir in ½ cup basil. Remove from heat. Line the bottom of the prepared pan with eggplant slices. Top with tomato mixture.

Pour eggs over the top. Bake for 20 minutes. Remove from the oven and top with cheese and olives and remaining basil. Bake for an additional 20 minutes. Serve hot or at room temperature.

The Recipes, basil, cucumbers, eggplant, entrees, garlic, onions, side dishes, soups, tomatoes

Serves 6

1 1/2 pounds eggplant
1 large tomato, finely chopped
1/3 cup finely chopped scallions
1 1/4 cups plain yogurt
1/4 cup sour cream
Coarse salt, to taste
3 Tablespoons vegetable oil
1 Tablespoon grated ginger
1/2 teaspoon, to taste, cayenne pepper
1/3 cup finely chopped fresh coriander
1 1/2 teaspoons roasted cumin seeds, crushed
Paprika for garnish

Roast eggplant on open flame, on a gas burner, grill, or under an electric broiler, until thoroughly charred, turning as needed. Remove and cool, then peel and chop pulp coarsely. pat the pulp dry with a paper towel and place in bowl. Add tomatoes and scallions, and toss to mix.

Blend yogurt, sour cream and salt. Heat oil in a large frying pan until hot. Add ginger and cayenne pepper and let sizzle fro 10 seconds. Add eggplant mixture. Fry until lightly browned and drier. turn off heat. Stir in coriander and half the
cumin. Cool. Add to yogurt. Mix well. Serve sprinkled with cumin and paprika.

Recipes By Ingredient, The Recipes, eggplant, entrees, onions, tomatoes

Serves 6

All the nightshades are braised together in a sauce of basil and cilantro, two herbs that are quite possibly even better in combination than they are separately. Serve warm or at room temperature with a spoonful of garlic-infused yogurt or a wedge of lemon.

Sea salt and freshly ground pepper
1½ pounds Yellow Finn, Russian Banana, or other waxy potatoes
2 large peppers, red and/or yellow bells or cubanelles
vegetable oil
1 cup packed basil leaves
1 cup packed cilantro leaves
3 large garlic cloves
3 tablespoons olive oil
½ teaspoon roasted ground cumin
2 large onions, peeled and cut into eighths, or 16 very small onions
1 pound short oblong eggplants, such as Ichiban, quartered lengthwise
2 or 3 large meaty red tomatoes peeled, seeded, and diced
1½ cups cooked chickpeas (1 15-ounce can, rinsed)

Preheat the broiler. Bring 6 cups water to a boil and add 1 teaspoon salt. Slice the potatoes lengthwise about ½ inch thick, boil them for 5 minutes, and drain. Halve the peppers lengthwise, press to flatten them, then brush with vegetable oil. Broil, cut side down, on a baking sheet until blistered but not charred. Stack them on top of one another and set aside to steam. When cool, remove the skins and cut the pieces in half. Set the oven temperature at 350°F.

Coarsely chop the basil, cilantro, and garlic, then puree in a small food processor with olive oil, cumin and ½ teaspoon salt.

Toss all the vegetables with 1 teaspoon salt, some freshly ground pepper, and the herb mixture. Using your hands, rub the herb mixture into the vegetables, especially the eggplant, then add the chickpeas and toss once more. Transfer everything to an earthenware gratin dish. Rinse out the herb container with ½ cup water and pour it over all Cover the gratin dish tightly with foil and bake until tender, about 1½ hours. Remove the foil, brush the exposed vegetables with the juices, and bake for 20 minutes more. Let cool for at least 10 minutes before serving.

Recipes By Ingredient, The Recipes, basil, cilantro, eggplant, entrees, garlic, onions, peppers, potatoes, salads, side dishes, soups, stews

from Molly Beverly
Serves 4.

When the harvest is on and the eggplant are coming in by the bushel, I take an afternoon to freeze a big batch of this for my winter stock of instant dinners. For an even easier version, substitute ready-made Italian tomato sauce.

Wine Tomato Sauce

1 6-ounce can tomato paste
2 Tablespoons olive oil
1/2 cup dry red wine
2 Tablespoons chopped fresh oregano or basil OR 1 Tablespoon dried
3 cloves garlic finely minced
1/4 teaspoon fennel seed
Salt and pepper to taste
Water to thin
1 medium eggplant
vegetable oil
1/2 cup grated Parmesan cheese
1/2 pound mozzarella cheese, thinly sliced
Slice eggplant 1/2 inch thick. Lightly brush both sides of eggplant slices with vegetable oil and place on a baking sheet. Bake at 350° for 15-20 minutes or until lightly browned.

For sauce: In a saucepan mix together tomato paste, olive oil, wine, herbs, garlic and fennel. Add enough water to make a medium bodied sauce. Simmer for 5 minutes. Taste, add salt and pepper, and more herbs if desired. Top each slice of eggplant with a slice of mozzarella, a couple tablespoonfuls of sauce and a sprinkling of Parmesan cheese. Return to oven and heat until bubbly, about 10 minutes.
FREEZING INSTRUCTIONS: Bake eggplant as above, then lay out slices on foil. Cover with mozzarella cheese, sauce, and Parmesan. Wrap airtight and freeze. To use place frozen Eggplant Parmesan in a 350° oven for 20 minutes or until bubbly.

Recipes By Ingredient, basil, eggplant, garlic, oregano

Red Sauce:

2 Tablespoons oil
1 teaspoon each salt and pepper
2 medium onions, chopped
1/4 teaspoon cinnamon
3 Tablespoons tomato paste
1/4 teaspoon allspice
1/2 cup dry red wine
2 cloves garlic, minced
3 Tablespoons minced parsley
2 large eggplants, unpeeled

White Sauce:

1/2 cup butter
1/8 teaspoon pepper
1/2 cup flour
5 eggs
1 quart milk
1/2 cup fine dry bread crumbs
1 teaspoon salt
1 cup grated parmesan cheese
1/8 teaspoon nutmeg

For red sauce: sauté onions in oil. Add tomato paste, wine, parsley, salt and pepper, cinnamon, allspice, and garlic. Cover and simmer until thick, about 30 minutes. Slice eggplant 3/8″ thick. Place on 2 well oiled baking pans and coast both sides of eggplant with oil. Bake in a 400° oven for 30 minutes, turning once.

For white sauce: melt butter and blend in flour, gradually stir in milk and cook until thick. Season with salt, nutmeg and pepper. Beat eggs until light and blend into hot sauce. Arrange half the eggplant in a 9X13 inch baking pan. Mix red sauce with crumbs and spread half over eggplant. Sprinkle with half the cheese. Layer again with eggplant and sauce. Top with white sauce and remaining cheese. Bake in 350° oven for 50 minutes or until set.

Recipes By Ingredient, The Recipes, eggplant, entrees, garlic, onions, parsley

from Molly Beverly

Makes 2 cups.

Adapted from Mediterranean Cooking by Paula Wolfert (a great cookbook with a multitude of fantastic eggplant dishes.) Fire roasting the eggplant infuses it with a wonderful smoky flavor. If you have your barbeque going, definitely roast an eggplant for this dip. If not, use the oven-stove top method.

Greek Version:

1 medium eggplant, about 1 pound
2-3 Tablespoons lemon juice
1 clove garlic, crushed
salt
1/3 cup olive oil

Roast the eggplant. This works best on a gas or charcoal grill, outside, so your house does not heat up. Alternatively use a gas burner on your stove or roast in the oven on highest heat. Cook eggplant, turning occasionally until blackened and blistered and completely soft. Remove stems. Place roasted eggplant in blender or food processor (or finely chop). Add remaining ingredients and blend. Taste and adjust the seasoning. Served chilled with sesame crackers or wedges of pita bread.

Syrian version:

Add 1/2 cup plain yogurt.

Lebanese version (Baba Ghanoush):

Add 2 Tablespoons tahini, sesame seed paste. (Available at health food stores.)

Recipes By Ingredient, The Recipes, appetizers, dips, eggplant, entrees, garlic, side dishes, soups

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 2 - 4.

2 Tablespoons olive oil
2 big onions
a few thyme sprigs
3 tablespoons chopped oregano
4 skinny eggplants, cut into 2 inch lengths
1 ½ pounds summer squash, cut into large wedges or lengths
2 tablespoons tomato paste
sea salt and freshly ground pepper
½ cup white wine or water
vinegar, optional

Heat the oil in a dutch oven or other deep pot with a tight-fitting lid. Add the onions, thyme and oregano and cook over medium-high heat, shaking the pan
occasionally while you prepare the rest of the vegetables. Cook until the onions wilt and start to color in places.

Add the vegetables, give them a stir and cook, keeping the heat high and shaking the pan occasionally, until they begin to give off an enticing smell about 10-15 minutes). Stir in the tomato paste, add the salt and the wine or water. Cover the pan, turn the heat to low, and cook for about 10 minutes. The vegetables should have an invitingly tender appearance and be blushing with a faint glaze of red from the tomato. Season with pepper. Add a few drops of vinegar for sharpness if you like.

eggplant, oregano, squash - summer, stews